2. Pour water into a medium pot. Bring to a boil. Add bouillon and stir until dissolved. Mix in sugar and soy sauce, then add cornstarch paste slowly. Continue boiling and stirring mixture until it thickens.

1. Cut the cabbage into quarters and remove the core. Shred 1/2 of the cabbage. Set aside.Cut the scallions into long thin strips and shred the carrots. (This can all be done ahead of time).

2. Drizzle the honey into a small bowl. Add the vinegar and stir until combined.

3. Heat 2 T of vegetable oil in a hot skillet. Add the carrots and the ginger powder and stir fry for 4 minutes. Add the cabbage for 4 more minutes and then the onions for one more minute. The vegetables should end up a little dry and crispy. Add the honey/vinegar mixture and cook for another minute so the veggies can soak up the liquid. Season with salt and pepper to taste.